[Transcriber's Note: Bold text is surrounded by =equal signs= and
italic text is surrounded by _underscores_.]
A LITTLE PRESERVING BOOK FOR A LITTLE GIRL
The Ideal Series for Girls
Each, one volume, cloth decorative, 12mo,
$1.00
=A Little Cook Book for a Little Girl=
BY CAROLINE FRENCH BENTON
The simple, vivacious style makes this little manual as delightful
reading as a story-book.
=A Little Housekeeping Book for a Little Girl=; OR MARGARET'S SATURDAY
MORNINGS
BY CAROLINE FRENCH BENTON
A little girl, home from school on Saturday mornings, finds out how to
make helpful use of her spare time.
=A Little Candy Book for a Little Girl=
BY AMY L. WATERMAN
This is a book of special appeal, as it explains in simple fashion the
processes of making delicious fudges, fondants, nut dainties and the
like.
=A Little Preserving Book for a Little Girl=
BY AMY L. WATERMAN
In simple story form is explained every step of the process of
preserving and canning fruits and vegetables.
=A Little Sewing Book for a Little Girl=
BY LOUISE FRANCES CORNELL
A splendid volume to encourage little girls in the study of the useful
and beautiful art of the needle.
_Other Volumes in Preparation_
=A Little Vegetable Book for a Little Girl=
=A Little Flower Garden Book for a Little Girl=
=A Little Knitting Book for a Little Girl=
=A Little Nursing Book for a Little Girl=
=A Little Gift-Making Book for a Little Girl=
=A Little Party Book for a Little Girl, Etc.=
THE PAGE COMPANY
53 BEACON STREET BOSTON, MASS.
[Illustration]
A LITTLE PRESERVING BOOK FOR A LITTLE GIRL
BY
AMY L. WATERMAN
Author of
"A LITTLE CANDY BOOK FOR A LITTLE GIRL," Etc.
_With a frontispiece in full color by_
HARRIET O'BRIEN
[Illustration: SPE LABOR LEVIS]
BOSTON [Illustration] THE PAGE
COMPANY [Illustration] MDCCCCXX
_Copyright, 1920_
BY THE PAGE COMPANY
_All rights reserved_
First Impression, February, 1920
THE COLONIAL PRESS
C. H. SIMONDS CO., BOSTON, U. S. A.
TO
Adelaide
THE LITTLE DAUGHTER OF
J. C. M.
MY LIFE-LONG FRIEND
AND TO
MY NAMESAKE
Amy
CONTENTS
CHAPTER PAGE
I. MARMALADES 1
II. JAMS 25
III. JELLIES 41
IV. PRESERVING AND CANNING 70
V. CONSERVES 107
VI. SPICED FRUITS 114
VII. PICKLES 127
VIII. CANNING THE GOVERNMENT WAY 154
Special Instructions for Canning Vegetables 166
Special Instructions for Canning Fruits 174
Principles of Jelly Making 179
Fruit Butters 184
IX. THE GOVERNMENT WAY OF PRESERVING EGGS 187
A LITTLE PRESERVING BOOK FOR A LITTLE GIRL
CHAPTER I
MARMALADES
THERE were two long and very wide shelves, besides a good-sized bench
that had a shelf underneath, in mother's preserve closet. Before these
stood two little girls, Jessie May and Adelaide.
Jessie May was Adelaide's most intimate friend, who had been away
the whole summer long. To be sure, they had written to one another
regularly, and in each letter that Adelaide sent to Jessie May she
hinted at a wonderful secret. Now they were together again, the one
longing to hear and the other eager to tell the wonderful secret.
"You see," said Adelaide, pointing proudly to the bench and its shelf
underneath, "this is all my work, the other (indicating the two long
and very wide shelves) is mother's."
Jessie May gasped, for the top of the bench and the underneath shelf
had every spare inch covered with jars of jams, jellies, preserves,
pickles, vegetables, etc.
"Why, Adelaide! You couldn't,--I mean, how could you?" hastily
corrected Jessie May, for she wouldn't for the world have Adelaide
think she doubted her word.
"Well," said Adelaide, "let's go upstairs and I'll tell you how it all
happened."
When the two little girls were comfortably seated on the back porch the
great secret was disclosed, and mother, busy in the kitchen, smiled to
herself at their very evident enjoyment. Jessie May was all interest,
and you may be sure that Adelaide did not neglect even the smallest
detail. She poured out her very soul. In fact, mother learned a good
many things that morning about her small daughter's thoughts that she
had hardly realized before, until she overheard them being laid bare to
Jessie May.
Of course, Adelaide always told mother everything, but it was usually
the result of her thoughts, and not the process of thinking. You see,
Adelaide had been trained to think for herself, so in one way it was
not surprising to hear her tell Jessie May that for two or three years
she had been longing to help "preserve."
She told Jessie May it was the "great war" that made her decide she
surely was old enough to begin, because she had read of so many
little girls who were helping in all sorts of ways to "conserve" and
"preserve."
"But," she said, "the thing that really started me was Daddy's fondness
for orange marmalade, and his disappointment when we came to the end of
mother's supply. It was way back last March," Adelaide continued, and
then went on to explain how mother had said that she would make some at
once, as it was the very best month of the year to make marmalade. At
that season the "Valencia" oranges, "Mediterranean Sweets," and Seville
oranges were on the market, all of which had the special flavor most
desirable for orange marmalade.
"So mother bought the oranges and lemons and grapefruit," said
Adelaide, "and then she was so busy that she couldn't begin to make it
at once. Well, I thought Daddy ought to have his marmalade, so I said,
'why can't I make it, mother?' And, just think, Jessie May, mother _let
me_!" exclaimed the excited little girl.
Jessie May took a deep, deep breath, for during Adelaide's recital she
had hardly dared breathe, for fear of missing a single point of the
story, and leaned back in her chair with a long drawn sigh. She was too
full for words.
"The best part of it is," continued Adelaide, "that I have all of the
recipes right here, Jessie May." (Adelaide then exhibited a small
covered wooden box that she had been carefully guarding.)
Jessie May was very much interested in the little box, and eagerly
looked over the neat little cards which the box contained, and on which
the precious directions were to be found.
Jessie May wanted to see the one for orange marmalade, "Because," as
she said, "it was really the first recipe you ever tried, Adelaide."
Suddenly she exclaimed, "My goodness! did you only use two oranges and
one lemon and a grapefruit? I shouldn't think they would make very
much."
"Well, they did," replied Adelaide, "they made several small tumblers
_full_, and, besides, you will notice that all my recipes are for small
quantities, because mother did not want me to grow tired of my work but
enjoy each new recipe as it came along, and I most certainly did," she
ended.
Then the two little girls went into the kitchen, and Adelaide showed
Jessie May the different things she used while preserving. There were
not very many, and they were all easy to take care of. There was the
aluminum kettle, just deep enough to hold a pint jar overflowing with
water (the pint jar was the largest sized jar which Adelaide used) for
sterilizing; a pair of scales; a jelly bag attached to a wire frame
(which was very inexpensive), and could be slipped on to a bowl or
saucepan so that the juice could drip slowly; a long wooden spoon; a
silver tablespoon for skimming; a silver knife to insert in the jars
to let the air bubbles rise to the top when filled with fruit; two
half-pint glass measuring cups; a large aluminum funnel; a small round
wire rack to put in the bottom of the saucepan to prevent the jars from
touching bottom and to allow the water to flow under as well as over
the top; a strawberry huller; a small sharp knife; a wire strainer; a
colander; and a quart pitcher.
Adelaide told Jessie May that if she had forgotten anything she would
be sure to find what was needed by referring to the proper card
alphabetically arranged under "Utensils" in the precious little box.
When Adelaide commenced her lessons in preserving mother said that
she would find many general rules to remember, which, if carefully
followed, saved time and expense, and brought successful results.
Adelaide had sampled mother's preserves for some few years now, even
though she was not so very old, and she knew the difference between
jams, jellies, preserves, marmalades, conserves, etc., as far as taste
was concerned, but the process of making was the pleasure she was
eagerly anticipating. She began to feel "quite grown up" when mother
told her to write down the following:
The preserve closet, where the fruit is to be stored, should be dark,
dry and cool.
The jars and tumblers used should be properly sterilized. Then mother
explained that to sterilize, you washed your jars and tumblers
perfectly clean, placed them in a large pan (a dishpan would do) of
clean cold water over the fire, and let boil gently for ten minutes.
The jars would be less likely to crack if a wire or wooden rack was
at the bottom of the pan for the jars to rest on. Also, the jars must
have no nicks around the top, the covers must fit perfectly, and they
should be left in the boiled water until ready to use.
After filling the jar to overflowing, insert a silver knife between the
sides and fruit, to let the air bubbles rise to the top before sealing.
Always use new rubbers every year, and dip them in boiling water before
putting them smoothly on the jar.
Never stand a jar where a cold draft can reach it; let it stand over
night upside down, to be sure there is no possible chance of its
leaking.
The fruit used should be of the best quality, firm and not too ripe,
and preserved as soon as possible after picking, to have the finest
flavor.
Hands, utensils, fruit, etc. should be spotlessly clean.
A silver knife, fork, and spoon (or a wooden spoon) were the best
articles to use in preparing or stirring the fruit, thus preventing
discoloration.
Each jar should be thoroughly wiped on the outside with a clean damp
cloth and labeled before putting away.
Marmalades, jams, and jellies, were sufficiently protected if covered
with a coating of melted paraffin.
If you wanted nice clear jelly it must never be squeezed, but
allowed to _drip_ through a jelly bag made of a double thickness of
cheesecloth, or a jelly bag that you can buy attached to a wire frame.
You could tell when the "jelly point" had been reached if a little
poured on to a cold saucer began to set, or if the juice dropped as one
mass from the side of a spoon, or when two drops ran together and fell
as one from the side of the spoon.
Mother thought these ten "rules and regulations" were sufficient, and,
of course, Adelaide agreed.
"Mother, please do not tell Daddy that I am going to make his marmalade
for him," said Adelaide, busily preparing to begin.
"No, dear, I won't," responded mother, then added, "we'll keep it as a
surprise."
Orange Marmalade
Oranges, Two
Lemons, One
Sugar
Water
Mother told Adelaide to wash the oranges and lemons thoroughly and to
wipe them dry, then, using the little sharp knife, cut the fruit into
quarters, lengthwise. This made it easy to remove the seeds and cut out
the thick parts of each center or core. For this Adelaide used a small,
smooth board (in fact, it was the cover of a five-pound butter box)
upon which to cut the fruit, and she sliced each quarter, peel and all,
very, very thinly across (not lengthwise this time), then put them into
a bowl until all were ready.
Adelaide was surprised to find that it took quite a long while to get
these few prepared, and was glad she had not attempted too many.
Next, she measured the fruit, using the glass measuring cup, and poured
the fruit into mother's four quart aluminum saucepan. In a separate pan
Adelaide measured as many cups of sugar as she had had of fruit. Then
to each cup of fruit Adelaide added two cups of boiling water, covered
the saucepan, and let it stand for twenty-four hours.
This completed her work for that day, except for the clearing away of
the things with which she had finished.
The next morning Adelaide removed the cover from the saucepan
containing the fruit and put the saucepan on the stove. While the
fruit was coming to the boiling point, Adelaide brought a number of
tumblers from the preserve closet. These she washed thoroughly and
stood in a large pan in which had been placed a wire rack. Then, being
covered with cold water, they were put on the stove to be sterilized,
or, in other words, boiled. This was to kill all germs and to prevent
the spoiling of the fruit when put away.
When the fruit began to boil, mother told Adelaide to look at the
clock, and then let it boil for one hour (not too hard), or until
the peel of the oranges and lemons was very tender. In the meantime,
the sugar had been placed at the back of the range to heat through,
and as soon as the fruit had boiled sufficiently, the sugar was
added gradually. The marmalade was then allowed to boil until a
little dropped on a cold saucer would begin to jell. After the sugar
was added, Adelaide stirred the mixture every few minutes with a
long-handled wooden spoon.
You could not always tell just how long it would take for the marmalade
to jell, as oranges and lemons differ so, but mother said it was safer
to allow an hour, and if it was cooked in less time you felt that so
much time had been gained.
As soon as the marmalade was done, the saucepan was lifted to the back
of the range. Adelaide then took a long-handled spoon and lifted the
tumblers out of the boiling water on to a tray, and filled them at once
with the marmalade. Mother happened to have a small glass cup, not a
regular measuring cup but smaller, which proved the very thing with
which to dip out the marmalade.
As Adelaide, her cheeks flushed and eyes shining, stood filling the
tumblers with the golden marmalade, mother said, "Well, dear, was it
worth the work (for it is a great deal of work, you see) and effort?"
"Oh mother, I'm so proud and happy now, that I've almost forgotten how
hot and tired I felt while stirring the marmalade and waiting for it to
jell," answered Adelaide.
Now that the marmalade was finished, it seemed easy work to clear the
things away. Mother helped her stand the marmalade in the sun while it
set, and then Adelaide ran away to play. Later, when it was cool, she
took a clean cloth, dipped it in hot water, and wiped off the drops
of jelly from the tops of the tumblers and outsides, then melted some
paraffin and poured it over the top. By moving the tumblers gently
from side to side the paraffin formed on the sides and excluded the air.
Last of all, she put on the little labels and carried all but one
tumbler to the bench in the preserve closet, which mother had told her
might be for her special use.
The next morning at breakfast Daddy was very much delighted to find a
jar of marmalade before his plate, and he proceeded to help himself
generously when the hot buttered toast was passed. He was so intent
in his enjoyment of this that Adelaide and mother could smile at
one another without being observed. When he had quite satisfied his
appetite he announced:
"Well, mother, there is no question about it, you certainly do know how
to make marmalade. I've never tasted better; I only hope Adelaide can
make it as well when she grows up."
At that mother and Adelaide burst out laughing, while Daddy looked
surprised and questioned, "What's the joke? There's nothing funny about
that statement that I can see."
"Oh, no, Daddy, only, you see, I happened to make that marmalade myself
and before I grew up," replied Adelaide.
Can't you just imagine how surprised and delighted Daddy was?
Mother said that many people liked the addition of grapefruit in their
marmalade, so she let Adelaide try
Orange and Grapefruit Marmalade
Oranges, Two
Lemons, One
Grapefruit, One
Sugar
Water
This was prepared in exactly the same manner as the previous recipe,
except that Adelaide grated the rind of the grapefruit instead of
cutting it into thin slices. The oranges, lemon, and grapefruit were
all washed thoroughly and wiped. Adelaide cut the oranges and lemon
lengthwise into quarters, removing the seeds and thick skin at the
centers. Each quarter was then sliced as thinly as possible with a
sharp little knife, and put into a bowl until all were ready to be
measured. The rind of the grapefruit was grated and added to the sliced
oranges and lemon, then, after cutting the grapefruit in halves,
Adelaide removed the seeds and used only the juice and fruit pulp,
which she separated from the little pockets with a very sharp knife.
After measuring the prepared fruit with the glass measuring cup and
putting it into the saucepan, Adelaide added two cups of boiling water
to each cup of fruit, then covered it and let it stand for twenty-four
hours. In another pan Adelaide measured as many cups of sugar as there
were cups of fruit,--she remembered the number of cups of fruit she had
before adding the water--so that all would be ready for the next day.
The following morning Adelaide put the saucepan containing the fruit
on the stove to boil, removing the cover first. When the mixture came
to the boiling point, she began to time it and let it continue boiling
gently for an hour. This gave her time to wash the jelly tumblers,
after which she sterilized the same by placing them on a rack in a
pan of cold water deep enough to cover them, then putting them on the
stove and bringing the water to the boiling point. The pan of sugar was
placed on the back of the range to heat through, and when the fruit had
boiled an hour the sugar was added.
After adding the sugar Adelaide stirred the marmalade frequently, and
as soon as it had boiled another half-hour she began testing to see if
it would "jell." This she did by dropping a little from the spoon into
a cold saucer. If it began to thicken and set, it was ready to remove
from the fire and pour into the sterilized tumblers. These were placed
on a tray in the sun to set, and when cool, the tops and outsides were
wiped with a clean cloth dipped in hot water to remove any marmalade
that might have been spilled in the process of filling. Then, melting
some paraffin, Adelaide poured it over the top of the marmalade, and
gently moving the tumbler from side to side she completely covered it
with paraffin which kept out all air. Next came the labels, and then
the tumblers were ready to be stored in the preserve closet.
Orange and Rhubarb Marmalade
Oranges, Two
Rhubarb, 1-1/4 lbs.
Sugar
Water
Adelaide found this marmalade much more simple to make. The oranges
and sticks of rhubarb were thoroughly washed, the oranges then cut
into quarters lengthwise, and all seeds and tough centers removed.
After this, they were put through the meat chopper and the rhubarb was
skinned and cut into one-half inch pieces.
Putting these together, Adelaide measured them to see how many cups
of fruit she had and emptied each cup in the saucepan. To each cup of
fruit she added one-fourth cup of cold water, then placed them on the
stove in the saucepan to boil. When the boiling point was reached,
Adelaide noted the time and let them boil slowly for one half-hour.
Removing the saucepan from the fire, Adelaide again measured the
contents and to each cup she added three-fourths of a cup of sugar.
These were all put back in the saucepan and boiled slowly until thick,
then poured at once into the sterilized tumblers, which Adelaide had
previously made ready. When cool, there followed the usual wiping
with a clean cloth dipped in hot water, to remove any spillings while
filling, and the paraffin was melted and poured over the top.
Adelaide never forgot to shake each tumbler gently while the paraffin
was still soft, as it sealed the marmalade much more securely from
all air. Next came the labels and the removal of tumblers to preserve
closet.
Peach Marmalade
Peaches, 1 dozen
Sugar
What little girl does not love peaches? Adelaide was no exception, and
this marmalade was very simply made.
First, mother told Adelaide to put the peaches in a pan and completely
cover them with boiling water and let them stand for a minute or two,
or until the skins would slip off easily. Pouring off the water, she
then proceeded to remove the skins with a small silver fruit knife (a
steel knife would discolor the fruit), and to take out the stones.
Next, Adelaide weighed the saucepan (in which the peaches were to be
cooked) while it was empty, and then cut the peaches into thin slices
and placed them in the saucepan. Again the saucepan was weighed, this
time containing the peaches. The differences between the weight of the
empty saucepan and the same saucepan containing the peaches showed
Adelaide just how much the peaches weighed, and to these she added half
their weight in sugar.
Mixing the fruit and sugar well together, she put the saucepan away in
a cool place until the next day. Picking out four of the best peach
stones, she cracked them and removed the kernels. These she scalded
in boiling water and removed the brown skins, after which they were
shredded into small pieces and added to the sliced peaches.
The next morning Adelaide put the saucepan containing the peaches
on the stove to heat and let them cook very slowly until thick and
smooth, not forgetting to stir frequently with the wooden spoon. In
the meantime, her tumblers had been sterilized, and, as soon as the
marmalade was done, they were removed from the boiling water and at
once filled. When they were cool Adelaide wiped them carefully, poured
melted paraffin over the top (shaking the tumbler gently from side to
side), labelled them, and carried them away to the preserve closet.
Another way to make Peach Marmalade was as follows:
Peach Marmalade No. 2
Peaches, 1 lb.
Sugar, 1 lb.
Lemon (juice), One
Water, 1 cup
Adelaide scalded the peaches with boiling water, then removed the
skins. Then she cut the peaches into small pieces, put them in the
saucepan with the water, and boiled slowly until the fruit was
thoroughly soft. Adelaide stirred the fruit frequently with the wooden
spoon. Next she rubbed the cooked fruit through a strainer, returned
the peaches to the saucepan, added the sugar and lemon juice, and let
the mixture cook slowly another half hour, stirring it occasionally.
When the marmalade was finished she poured it at once into the
sterilized tumblers that were ready waiting. As soon as they were cool
she wiped the tumblers clean, poured the melted paraffin over the
marmalade, labelled them, and stored them away in the preserve closet.
Mother told Adelaide that she could also make marmalade of apricots,
quinces, plums, and even prunes, in exactly the same manner. So
Adelaide tried each one in its season.
Apricot Marmalade
Apricots, 1 lb.
Sugar, 1 lb.
Lemon (juice), One
Water, 1 cup
From the apricots Adelaide did not remove the skins, she simply cut
them in halves and took out the stones, put them in the saucepan, added
the water, and boiled slowly until the fruit was very soft, stirring
frequently with the wooden spoon. When sufficiently cooked she rubbed
the fruit through a wooden strainer, put it back in the saucepan, added
the sugar and lemon juice, and let it cook slowly for about half an
hour. Adelaide stirred occasionally to be sure that the marmalade did
not burn, and poured it at once into sterilized tumblers when it was
finished. The tops and outsides she wiped clean when they were cool,
and then poured melted paraffin over the top of the marmalade, and
gently shook the paraffin from side to side to make them air tight.
The labels were then pasted on and the tumblers stored away in the
preserve closet.
Quince Marmalade
Quinces, 1 lb.
Sugar, 1 lb.
Lemon (juice), One
Water, 1 cup
Mother told Adelaide to wash the quinces thoroughly, wipe, remove
blossom ends, cut in quarters and remove seeds, then cut in small
pieces; to put into saucepan, add water, and let cook slowly until very
tender, stirring with the wooden spoon frequently; to then rub fruit
through a strainer, return to saucepan, add sugar and lemon juice, and
cook slowly one half-hour. This she did, and when the quinces were
properly cooked, Adelaide poured them at once into the sterilized
tumblers she had ready waiting, and put them on a tray to cool.
Then mother told her to wipe the tops and outsides clean, cover with
melted paraffin (shaking gently from side to side), label, and store
away in the preserve closet.
Plum Marmalade
Plums, 1 lb.
Sugar, 1 lb.
Lemon (juice), One
Water, 1 cup
Adelaide first wiped the plums and removed the stones, then put the
fruit into a saucepan, added the water and cooked until very soft,
stirring every little while with the wooden spoon. Next she rubbed the
fruit through a strainer, returned it to saucepan, added the sugar and
lemon juice, and cooked slowly one half-hour.
The sterilized tumblers were waiting, and into these Adelaide poured
the marmalade. When the jars were cool she wiped the tumblers clean,
poured over melted paraffin, shook gently from side to side to make
them air tight, added the labels, then stored them away in the preserve
closet.
When Adelaide came to the prunes mother wondered what would happen,
for Adelaide did not like prunes. It had been a tender subject between
them for some time. However, the results were better than mother had
expected, for Adelaide remarked: "Well, mother, I may as well try
it, because even if I don't like prunes, you do, so I'll make this
marmalade especially for you."
Prune Marmalade
Prunes, 1 lb.
Sugar, 1 lb.
Lemon (juice), One
Water, 1 cup
The prunes, mother said, would have to be thoroughly washed in several
waters, then soaked over night in the cup of water. This Adelaide did,
and the next morning put them on the stove in her little saucepan to
boil until thoroughly cooked. With two silver forks Adelaide then
removed the stones and rubbed the fruit through a strainer; returning
the fruit to the saucepan, she added the sugar and lemon juice, cooked
it slowly one half-hour, poured into sterilized tumblers, and let cool.
When cold, Adelaide wiped each tumbler, poured melted paraffin over the
top of marmalade, shook gently from side to side to exclude all air,
pasted on the labels, and stored away in the preserve closet.
Apple marmalade came next, and mother thought that that was sufficient
for the present.
Apple Marmalade
Apples, 1 doz.
Sugar
Water
These were nice tart apples of fine flavor. Adelaide washed them well,
cut into quarters (removing stem and blossoms only), put in saucepan,
and added enough water to almost, though not quite, cover the apples.
These she cooked slowly until very soft, then pressed them through a
strainer. She next measured the fruit, returned it to the saucepan,
and to each cup of fruit added three-fourths of a cup of sugar.
Returning the saucepan to the fire, Adelaide let it boil gently for
three-quarters of an hour, stirring every little while.
The sterilized tumblers were ready, and into these Adelaide poured the
marmalade; when cool she wiped the tops and outsides clean, poured
melted paraffin over the marmalade, shook the tumblers from side to
side gently to exclude all air, pasted on the labels, and stored away
in the preserve closet.